Cinnamon swirl pancakes with cream cheese drizzle

Name: Cinnamon swirl pancakes with cream cheese drizzle
Yield: 15 servings
Ingredients: 200 g plain flour; 1 tbsp baking powder; 75 g caster sugar; 2 eggs; 200 ml Arla Cravendale Semi Skimmed Milk; handful blueberries; handful Chopped pecans; 1 banana; 1 apple; 2 tsp cinnamon; 60 g butter; 75 g light brown sugar; 50 ml cream cheese spread; 75 g icing sugar; 1 tsp vanilla extract

Ingredients

Plain flour	200 g
Baking powder	1 tbsp
Caster sugar	75 g
Eggs	2
Arla Cravendale Semi Skimmed Milk	200 ml
Blueberries	handful
Chopped pecans	handful
Banana	1
Apple	1
Cinnamon	2 tsp
Butter	60 g
Light brown sugar	75 g
Cream cheese spread	50 ml
Icing sugar	75 g
Vanilla extract	1 tsp

Instructions

Mix together the flour, baking powder, sugar, eggs and slowly add the milk whisking so there are no lumps.
Cream together the cinnamon, butter and light brown sugar and spoon into a piping bag.
Mix together the cream cheese, icing sugar and vanilla extract until smooth.
Heat a dry frying pan. Place spoonfuls of batter and spread into a circle about 1cm thick.
Cook slowly until bubbles start to appear and then swirl the cinnamon filling on top and flip, cook for about 15 seconds and remove.
Serve in a stack with the cream cheese drizzle, fruit and sprinkling of nuts.